Reading Time: < 1 minute

Print Recipe
0 from 0 votes

Chickpea Tuna Salad

This chickpea tuna salad is the perfect option for an easy vegan lunch. You can have it on a sandwich, on an avocado, or wrapped up in lettuce leaves

Ingredients

  • 1 14 oz can of organic garbanzo beans drained and rinsed
  • 1/4 cup vegan mayonnaise
  • 2 tbsp red onion finely chopped
  • 2 tbsp carrots finely chopped
  • 2 tbsp celery finely chopped
  • 2 tbsp almonds finely chopped
  • 1 tsp fresh lemon juice
  • 2 tsp Dijon mustard
  • Salt and black pepper to taste
  • pinch crushed red pepper optional
  • 1 ripe avocado sliced and pitted for stuffing

Instructions

  • Drain and rinse the chickpeas. [Note: you can save the aquafaba for later use.]
  • In a large bowl, mash the chickpeas thoroughly.
  • Add the mayonnaise, onions, carrots, celery, almonds, lemon juice, Dijon mustard, salt, pepper and crushed red pepper (optional). Mix thoroughly.
  • Add a large spoonful of the chickpea tuna salad to each avocado. 

Notes

This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here

Kate Friedman (Herbivore's Kitchen)

Herbivore's Kitchen is a vegan-friendly food blog, featuring a wide variety of plant-based recipes – everything from veganized old-favorite comfort foods to quick and healthy family dinners. Owner and Author of the blog Kate Friedman lives in the Colorado mountains and enjoys making vegan meals for her family, studying up on food science, and spending time in the outdoors.